BreakfastBrunch

Fluffy Vegan Pancakes

Name: Fluffy Vegan Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 cup all-purpose flour; 2 tbsp granulated sugar; 1 tbsp baking powder; 0.5 tsp baking soda; 0.25 tsp salt; 1.5 cup plant milk such as almond or soy; 1 tbsp apple cider vinegar; 2 tbsp vegetable oil; 1 tsp vanilla extract; 1 tsp vegan butter for greasing

These light and fluffy vegan pancakes are perfect for a weekend breakfast or brunch. Made with simple plant-based ingredients, they come together quickly for a delicious start to your day. Serve with your favorite toppings like fresh fruit and maple syrup.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Easy

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 cupall-purpose flour
2 tbspgranulated sugar
1 tbspbaking powder
0.5 tspbaking soda
0.25 tspsalt
1.5 cupplant milk, such as almond or soy
1 tbspapple cider vinegar
2 tbspvegetable oil
1 tspvanilla extract
1 tspvegan butter, for greasing

Equipment

large bowl · spatula · medium bowl · whisk · non-stick pan

The method

Step by step

1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
About 2 min
2
In a separate medium bowl, combine the plant milk and apple cider vinegar; let it sit for 5 minutes to curdle, creating a vegan 'buttermilk'.
About 5 min
Cook’s note: This step helps activate the baking soda and makes the pancakes fluffier.
3
Stir the vegetable oil and vanilla extract into the plant milk mixture.
About 1 min
4
Pour the wet ingredients into the dry ingredients and mix until just combined; a few lumps are okay.
About 1 min
Cook’s note: Do not overmix, as this can lead to tough pancakes.
5
Heat a large non-stick pan or griddle over medium heat and lightly grease with vegan butter.
About 2 min
Cook’s note: Ensure the pan is hot enough before adding batter to get a golden-brown exterior.
6
Pour about batter per pancake onto the hot pan.
7
Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges look set, then flip and cook until golden brown.
About 6 min
Cook’s note: Adjust heat as needed to prevent burning.
8
Repeat with the remaining batter, greasing the pan between batches if necessary.
9
Serve immediately with your favorite toppings.

Keep it good

Storage

Store leftover pancakes in an airtight container in the refrigerator.

Reheating

Reheat in a toaster, microwave, or on a griddle until warmed through.